Chef
Luca Zecchin
- Discipline
- Chef
- Based in
- Mosman, Australia
i. Biography
Before taking the pass as Executive Chef of Ormeggio at The Spit in Mosman, Australia, Luca Zecchin had already spent years building a cooking style from the Northern Italian coast: measured, salt-bright, and exacting. The line runs through Coltivare in La Morra, Italy, and Ristorante Guido, where each kitchen added another layer to a practice built on discipline, precision, and respect for Italian rhythm as it moved into Sydney.
Coming Up
The foundation was set in 1996, when Luca Zecchin entered restaurant kitchens as seasonal staff at Chuflay in Portofino. In 1997, he moved to Miramonti l'Altro in Concesio as an intern, extending that early training through repetition and close observation. Those first roles established a working method shaped by long service, busy rooms, and the composure demanded by them. Professional responsibility followed at Asta Hotel in Asti, where Luca Zecchin worked as chef before a long stretch from 2001–2020 as chef de partie at San Maurizio project / Relais San Maurizio. That twenty-year period sharpened his precision and tightened his style. It is the kind of length that marks a kitchen hand who values accumulation over shortcuts: steady work, consistent standards, and a language built one service at a time. From 2020, Luca Zecchin served as chef at Coltivare in La Morra, carrying his experience into a new kitchen without losing the sensibility formed earlier in his career. Today, that same Northern Italian coastal outlook is expressed at Ormeggio at The Spit in Mosman.
Where They Are Now
At Ormeggio at The Spit in Mosman, Australia, Luca Zecchin applies a Northern Italian coastal frame to a Sydney dining room. The appointment follows work at Coltivare in La Morra, Italy, and Ristorante Guido, and it sits at the end of a route that runs from Portofino and Concesio through Asti and San Maurizio before reaching the water in Mosman.
Signature
Luca's signature dishes include Bottoni gorgonzola e fichi, Anatra allo Zenzero, and Agnolotto del plin alle tre carni secondo tradizione. Read together, they show a kitchen that works within Italian tradition while pushing for clarity and finish. The names point to a cook attentive to texture, richness, and control, with familiar forms handled with care rather than noise.
In Their Words “People go to restaurants to enjoy a different kind of experience, not just to eat.”
Honors
Luca Zecchin has received Michelin Green Star (2024). Luca's honors include Michelin star.
Profile updated August 2026
FAQ
Asked of Luca
What is Luca Zecchin's current role?
As of 2026, Luca Zecchin is Executive Chef.
Where did Luca Zecchin work before?
Luca Zecchin's earlier career included Chuflay, Miramonti l'altro, and Asta Hotel.
What recognition has Luca Zecchin received?
Michelin star.
